Thursday, June 19, 2014

Zucchini not so fried!

When we're dinning out one of my go-to appetizers is fried zucchini.Whats there not to love about deep fried.Well...I took it as a challenge to revise the original recipe into a less carb and gluten free option. I thought it would be even better if I could omit the deep frying.

Here's the final recipe that met with my family and friends approval.

The featured product is a new discovery, diffrent from it's original,Ian's Italian Panko.

RECIPE: Cut approximately 3 cups of zucchini rounds.In a bowl crack 3-4 eggs andwhip in 3-4 (heaping) tablespoons of mayonnaise.(If you're watching fat content...you can substitute with low-fat mayo)I found using mayo creates a thicker viscous batter which helps bind the Panko crumbs to the zucchini rounds. Dip (raw) rounds in the egg/mayo batter followed with a dip into the Panko crumbs.Lightly pat off the excess crumbs.

Bake on a greased cookie sheet at 350 for 20 minutes or until the zucchini is tender and golden brown. With the last 2 minutes of baking time remaining... I sprinkled a pinch of Italian cheese over the zucchini rounds.

DELIZIOSO!

Homemade Ranch dressing is the dipping sauce of choice. But, to the prepared Ranch dressing,I added Italian & garlic seasonings, red pepper flakes,with a (generous) tablespoon of olive oil.Make sure you bake plenty! Because before you know it the plate is empty.

I realize at times a demonstration is much easier to follow so, I've been mulling the idea around of filming turtorials for some of these recipes I've created.It would be a variety of recipes not necessarrily limited to low carb.What do you think?

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About Me

Over the years I've enjoyed decorating, creating, a bed and breakfast style of entertaining for family and friends. I look forward to sharing tips of holiday hints, I have found to bring a *SWEET SURPRISE* to my life.